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Crispy Brown Butter Belgian Waffles with Maple Pecans

Crispy Brown Butter Belgian Waffles - featured image
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These waffles feature a perfectly crispy exterior and fluffy interior, thanks to brown butter and whipped egg whites. Topped with maple-glazed pecans, they’re a special breakfast that comes together in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, separated
  • 1 3/4 cups (420ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup (100g) pecan halves
  • 1/4 cup (60ml) pure maple syrup
  • Pinch of flaky sea salt

Instructions

  1. Brown the butter: Cut the butter into pieces and add it to a light-colored skillet or saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle and pop. After about 4-5 minutes, the foam will subside and golden brown specks will form. When it turns a deep amber color, remove from heat immediately. Pour through a fine-mesh strainer into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat your waffle iron to medium-high heat.
  3. Toast the pecans: Spread pecan halves on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes until fragrant. Let cool slightly, then roughly chop. Toss with maple syrup and a pinch of flaky salt. Set aside.
  4. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center.
  5. Combine the wet ingredients: In a separate bowl, whisk together buttermilk, egg yolks, vanilla extract, and cooled brown butter.
  6. Make the batter: Pour wet ingredients into the well of dry ingredients. Stir gently until just combined. Let rest for 5 minutes.
  7. Whip the egg whites: In a clean, dry bowl, beat egg whites on medium-high speed until stiff peaks form, about 2-3 minutes.
  8. Fold it all together: Gently fold whipped egg whites into the batter using a rubber spatula until no white streaks remain.
  9. Cook the waffles: Lightly grease preheated waffle iron. Pour about 1/2 to 3/4 cup of batter onto the center. Cook for 3-4 minutes until golden brown and crispy.
  10. Keep warm: Place cooked waffles directly on the oven rack in a 200°F (95°C) oven to keep warm and crispy.
  11. Serve immediately: Top each waffle with maple pecans, extra maple syrup, and a pat of butter if desired.

Notes

Don’t rush the brown butter; use medium heat. Room temperature ingredients are crucial to prevent seizing. Do not overmix the batter. Let the batter rest for 5 minutes. Use the right amount of batter for your waffle iron. Keep finished waffles on a wire rack in the oven to stay crispy.

Nutrition

Keywords: brown butter waffles, Belgian waffles, crispy waffles, maple pecans, breakfast recipe, brunch

Find it online: https://bitesienna.com/crispy-brown-butter-belgian-waffles-with-maple-pecans/